Make the Shells (Almond Florentines): Toast the almonds, either in a dry pan over medium heat (stirring occasionally), or in a shallow pan in thetoaster oven, for about 5 minutes or until golden brown and fragrant.,Place the almonds in a food processor or mini-chopper, and pulse a few times, until they are coarsely chopped.,Transfer the chopped almonds to a bowl and add the flour, salt, and orange zest. Toss to combine.,Preheat the oven to 350 degrees F and line (3) half-sheet pans with parchment paper.,Place the sugars, cream, and butter in a small pot and cook over medium heat, stirring constantly, until the sugars are dissolved and the butter is melted.,Increase the heat to high and bring to a boil.,______,Bake for 10-12 minutes, or until golden brown. Remove from the oven and cool on the baking sheets for 3 minutes, then lift with a thin spatula, and carefully form the cookies around the tube of a turkey baster, while still very warm and pliable.,Slide the turkey baster out of the shells and cool completely. Fill with Pumpkin Cannoli Cream.,To Make the Pumpkin Cannoli Cream: Place the mascarpone and powdered sugar in a large mixing bowl and beat until smooth.,Add the pumpkin, ricotta, and spices and mix until incorporated.,In a smaller bowl, whip the heavy cream until it holds stiff peaks. Fold the whipped cream into the pumpkin mixture, and pipe or spoon into cannoli shells.